Grilled Pesto-Filled Mushrooms
Prep Time
Serves
Cooking Mode
½ cup finely chopped fresh parsley
½ cup olive oil, divided
1 tsp lemon juice
½ small clove garlic, minced
¼ tsp finely chopped fresh thyme
½ tsp each salt and pepper
1 lb large white button or cremini mushrooms, stems removed
½ cup finely chopped fresh parsley
½ cup olive oil, divided
1 tsp lemon juice
½ small clove garlic, minced
¼ tsp finely chopped fresh thyme
½ tsp each salt and pepper
1 lb large white button or cremini mushrooms, stems removed
Directions
1Stir together parsley, oil, lemon juice, garlic and thyme. Stir in salt and pepper. Set pesto aside while grilling mushrooms (or chill pesto up to 2 hr.).
2Brush all sides of mushroom caps with some of the oil floating on the pesto. Place caps, gill-side down, on BBQ preheated to medium-high. Grill 1 to 2 min. or until marked. Flip over. Grill 1 to 2 min., or until mushrooms are tender and juices start to pool in caps.
3Carefully transfer (avoid tipping out juices) mushrooms to serving platter. Spoon pesto into caps. Serve mushrooms warm.
Tips
1
Alternatively, cook mushrooms in skillet on stovetop on medium-high heat.
2
Use store-bought pesto.
Disclaimer
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Personal Note
Personal Note
